RECIPE: PROVOLONE

Filed Under: Hard Cheese, Homemade Cheese Recipes, Thermophilic Direct-Set

Starter

Provolone is a “pulled” cheese, like mozzarella. It is also traditionally smoked,

in the original Italian style. But today most provolone is generally made much
milder and less overpowering.

INGREDIENTS:
 1 gallon pasteurized whole milk
 1 packet thermophilic starter
 1/4 tsp. lipase powder dissolved in 1/4 cup cool water
 1/4 tsp. liquid rennet dissolved in 1/4 tsp. cool water
  2 Lbs. cheese salt
 1 gallon cold water

INSTRUCTIONS:
1. Heat the milk to 97°F.
2. Add the starter and mix in well, using a cheese spoon in up-and-down
motions, for 1 full minute. Cover the milk and allow to ripen undisturbed
for 1 hour, continuing to maintain the temperature at 97°F.
3. Add the dissolved lipase mixture, and mix in well. Allow the milk to rest
for 10 minutes.
4. Add the diluted rennet and stir it in well using the same up-and-down
motions used for incorporating the starter, continuing to stir for 1 full
minute. Cover and let the milk set for 20 minutes, undisturbed.
5. Once there is a clean break, cut the curds into 3/8-inch cubes. Allow the
cut curds to rest for 10 minutes after cutting.
6. Begin heating the curds while stirring them very gently, bringing the
temperature up only 2°F per minute until the temperature reaches
144°F. Turn off the heat and allow the curds to sit for 15 minutes.
7. Scoop all the curds out of the whey and place them into a clean
colander, then set that colander over the pot of warm whey to help keep
the temperature of the curds up to at least 105°F while they rest for 30
more minutes.
8. Take a small piece of curd and dip it into clean water that has
been heated to 180°F . Pull it a bit, and if it does not stretch, place it
back into the colander and try again every 15 minutes until it does.
(This can take a long time, so be patient.) Once the curd stretches
smooth and shiny, start cutting the curd into 1-inch slices and placing
 them into the hot water. Let them sit in the water until all of them stretch
easily.
9. Using gloved hands, stretch the curds, and form the entire mass into a
large ball. Begin to shape the ball into a jug shape, with one end smaller
than the rest. At the top, where the opening of the jug would be, make a
small indention and being working the curd up the neck of the jug shape
and into the indention. If the curd gets hard to work with, dip it back into
the hot water.
10. After working the cheese, place it in a bowl of ice water.
Meanwhile, make a brine using 2 pounds of salt mixed into 1 gallon of
water, and chill it.
11. Take the cheese out of the ice water and place it into the brine,
and leave it to soak for 2 hours.
12. Take the cheese out of the brine and pat dry using paper towels.
Tie a cord around the small end of the cheese and hang in the ripening
area, such as a cellar or refrigerator, for 2 to 12 months, or until you
are ready to eat it. (This cheese may be cold-smokedbefore hanging, if
desired.
Ready for More Cheese Recipes?

 Colby Cheese
 Pepper Jack Cheese
 Romano Cheese
 Cheesemaking Articles & Recipes
 How to Cut the Curd
 Overview of Cheese Cultures: Thermophilic and Secondary Starters
Clockwise from Top Left: Yogurt Culture cookbook by Cheryl Sternman Rule; Homemade Yogurt; Blood Orange,

Kalamata and Red Onion Dip from Yogurt Culture; Homemade Greek Yogurt | All Photographs © Ellen Silverman

After giving countless presentations, demonstrations, and classes about yogurt and homemade
yogurtmaking, I am now thrilled to share the Master Homemade Yogurt recipe from my second
cookbook, Yogurt Culture. This recipe is intentionally thorough and long, as it's designed to anticipate any
questions you may have as you move through what is, at heart, a very simple process. Lingering
questions? Please pose them in the comments. I'll do my best to answer them. (A printable pdf of this
recipe appears at the bottom of this post. And if you're a visual person, we've even got a 2-minute video
so you can see how easy it is!)

Once you've made your first batch, let us all know so we can collectively celebrate your success. And
don't forget to join Team Yogurt via the form in our sidebar. You'll get a free monthly e-newsletter with
links to recipes for using all your homemade (or store-bought -- we don't judge) yogurt!

~Cheryl, Author of Yogurt Culture and Founder of Team Yogurt

MASTER HOMEMADE YOGURT RECIPE FROM YOGURT CULTURE

Excerpted from Yogurt Culture © 2015 by Cheryl Sternman Rule. Reproduced by permission of Houghton
Mifflin Harcourt. All rights reserved.

Despite the length of the instructions that follow, making yogurt isn’t hard. People have been doing it for
thousands of years.

Keep in mind that this is a simple, four-step process:

1. HEAT THE MILK TO 180°F.

2. COOL THE MILK TO 115°F.
3. INOCULATE WITH THE STARTER CULTURE.
4. INCUBATE FOR SEVERAL HOURS, UNTIL THICK.

INGREDIENTS:

½ gallon or 1 gallon milk, preferably whole and organic (not ultrapasteurized)

2 tablespoons or ¼ cup plain store-bought yogurt with live, active cultures, at room temperature

Yield: ½ gallon milk will yield about 7 cups yogurt; 1 gallon milk will yield about 14 cups yogurt

Start by using ½ gallon of milk and 2 tablespoons yogurt (the starter). Once you get the hang of the
method and if you find yourself craving a larger batch, scale up to 1 gallon of milk and ¼ cup starter.

(You may make yogurt from reduced-fat milk following this method, though I prefer using whole milk as I
find the results far superior. My second choice is 2% milk.)

STEP 1: HEAT THE MILK TO 180°F. Rub an ice cube along the entire inside of the pot or Dutch oven.
(The ice helps prevent the milk from adhering to the pot, easing cleanup.) Pour in the milk. Affix a candy
thermometer (if using) to the side of the pot (otherwise, test the temperatures with an instant-read
thermometer) and turn the heat to medium-high. Slowly bring the milk up to 180°F, without stirring. When
you reach 180°F, turn the heat way down and maintain the milk at 180°F (or a few degrees higher) for 5
full minutes. This “hold” creates naturally thicker yogurt without the need for milk powders or thickeners.
Remove the pot from the heat. Use the ladle to lift off any skin that formed.
STEP 2: COOL THE MILK TO 115°F. Allow the milk to cool down to 115°F, stirring gently to release
steam. To accelerate cooling, fill the sink partway with lots of ice and some cold water, then set your pot
carefully in the sink. Stir occasionally and check the thermometer frequently; if the milk dips more than a
few degrees below 115°F, you’ll have to rewarm it.

STEP 3: INOCULATE WITH THE STARTER CULTURE. When your milk has reached 115°F, place the
plain yogurt (the starter) in a medium bowl or glass measuring cup, using 2 tablespoons yogurt for ½
gallon milk or ¼ cup yogurt for a gallon of milk. Ladle in roughly 1 cup of the warm milk and whisk to
combine. (This is called tempering.) Scrape the tempered yogurt back into the pot. Remove the
thermometer (if using a clip-on) and cover the pot.

STEP 4: INCUBATE FOR SEVERAL HOURS, UNTIL THICK. The inoculated milk must be kept warm
(ideally between 100°F and 112°F) throughout incubation, though slightly cooler temperatures should
work.

You have several options for where to incubate:

 Use your oven. Keep the oven’s heat off but flip on the oven light. Place the covered pot in the oven
and drape the top with a kitchen towel. (Don’t let the towel touch the light.) If your climate is
especially cold, wrap the pot in a thicker towel. I always stick a post-it note on my oven door so I
know there’s yogurt in there and don’t accidentally turn the oven on. Resist the temptation to open
the oven during incubation. Depending on your climate and the oven’s insulation, the modest heat
generated by the light is, in most cases, sufficient to incubate your yogurt in 6 to 12 hours, but it may
take a bit longer. The longer you incubate the yogurt, the tarter it will be.

 Find a warm spot in your home. If you’ve got a warm spot in the kitchen or elsewhere in your
home—near (but not directly on top of ) a heating vent, or by a sunny and draft-free window—you
can wrap your lidded pot with a thick towel and incubate it there. Depending on the warmth of your
spot and the ambient temperature of your home, your yogurt should be ready in 6 to 12 hours, but it
may take a bit longer.

 Use a heating pad. If you can verify that the lowest setting on your heating pad runs between 100°F
and 112°F (call the manufacturer), disable the auto-off mechanism (if there is one) and set your pot
on top of the pad. Bring up the sides and wrap the sides and top of the pot with a towel or blanket.
Your yogurt should be ready in 6 to 12 hours, but it may take a bit longer. (This is the heating pad I
use.)

How do I know when my yogurt is ready? Regardless of incubation method, your yogurt is ready when
it’s thick and looks like yogurt. It’s really that simple. It should be set and wobble only slightly when you
jiggle the pot. When you slip a clean spoon into the yogurt and push some gently aside, some watery
whey will fill in the wake. This is perfectly normal, as is a layer of cloudy whey that may (in some cases)
float on top. Don’t taste your yogurt yet. Yogurt will thicken further and, in my opinion, develop optimal
flavor only after chilling.

TO FINISH (FOR ALL METHODS). Remove ¼ cup of the yogurt to use as the starter for your next batch.
Refrigerate this starter, covered and dated, for up to 1 week, or freeze for up to 3 months. (Thaw in the
refrigerator before using.)

If the top layer of whey bothers you, ladle it into a jar. (Team Yogurt has lots of ideas for how
to use whey!)

Transfer the remaining yogurt to a large container, or ladle into quart-size glass jars with the aid of a
wide-mouth funnel. (Our shop has links to our favorite funnel and jars.)
Cover and refrigerate for at least 6 hours, or overnight, before eating or using in recipes. Most homemade
yogurt will be a bit lumpy. To smooth it out, simply whisk gently before eating. Store, covered, in the
refrigerator. For optimal texture and flavor, consume within 7 to 10 days.

(For thicker, Greek style yogurt, strain several hours through a paper towel, cheesecloth, or a washable,
reusable tea towel.)

|| Print the Master Homemade Yogurt Recipe from Yogurt Culture (3 pages) ||

|| Read All the Reviews and Press Coverage of Yogurt Culture ||

|| Purchase Yogurt Culture ||

|| Learn More About Cheryl Sternman Rule ||

|| Meet the Team Yogurt Contributors ||

|| Want some help troubleshooting your homemade yogurt? We've created a guide. ||

|| Above Photographs © Ellen Silverman ||

HOW TO MAKE HOMEMADE YOGURT

by Lisa Bryan — May 17, 2017
This post may contain affiliate links. Please read my disclosure policy.

JUMP TO RECIPE PIN RECIPE

Homemade yogurt is easy to make and I’ll walk you through the process step-by-step
(with a video). This is a fail-safe way to make yogurt at home – promise!
If you’ve never made homemade yogurt before because you thought it was too
difficult, I’m here to tell you that you can do it. It’s not difficult at all. In fact, after
you’ve done it once, you’ll scratch your head and wonder why on earth you hadn’t
done it sooner!

There are numerous ways to make homemade yogurt and if you read 10 different
blogs about how to make homemade yogurt, you’re likely to find 10 different
variations. And that’s because we’ve all found what works for us. There’s really no
right or wrong way to do it. And thankfully, homemade yogurt is pretty darn forgiving.
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HOW TO MAKE HOMEMADE YOGURT
There are two main ways to make homemade yogurt – on the stovetop (and then
incubated in the oven or in a cooler) or with a yogurt maker.

For me personally, I much prefer to use a yogurt maker rather than make it in a large
pot, cook it on the stove, then keep it warm in my oven. Why? Well, first of all, I’d
prefer to not tie up my oven for eight hours. Sure, you can do this overnight when it’s
less of an inconvenience. But sometimes I forget to prep everything before bed, so
have to make a batch during daylight hours.

Secondly, with the yogurt maker I use, the Euro Cuisine, the yogurt is automatically
portioned out into individual serving jars – the perfect size for breakfast. The lids
have a cool date stamp, so I’ll always remember how long ago I made the
batch. The individual jars also prevent me from over-indulging on too much creamy
yogurt goodness and make my homemade yogurt instantly portable – which is
perfect if I’m grabbing breakfast on the go!

And lastly, I love my yogurt maker because after making probably over 100 batches of
yogurt at home, I’ve never had one batch fail. Not one! The first couple of times I made
yogurt on the stovetop I either boiled over my milk (massive mess) or burned milk to the
bottom of the pot (which is not fun to clean). I always seem to be distracted in the kitchen, so
the stovetop method isn’t the best for me.

The digital yogurt maker I use costs about $40, but given how often I use it, I think it’s
money well spent!

WATCH THIS QUICK VIDEO OF MY HOMEMADE YOGURT RECIPE

It’s really easy to make this yogurt recipe at home, but it always helps to watch a quick
video. I’ll show you how I make it step-by-step. Give it a watch!

6 BASIC STEPS TO MAKING HOMEMADE YOGURT

To summarize the video above, there’s 6 basic steps to making yogurt at home:

1. Heat the milk to 180 degrees fahrenheit. This kills whatever unsavory microbes may be
lurking in your milk and ensures you’ve got no remnant bacteria, pathogens, mold, or
spores. When you create an environment for bacteria to multiple, you only want the good
bacteria (which you introduce to the milk) to multiply. Heating the milk also creates a
thicker yogurt by changing the protein structure.
2. Cool the milk to 112-115 degrees fahrenheit. After you’ve made the milk inhospitable
for the bad stuff, you want to make it hospitable for the good bacteria – your starter mix.
 Use the same instant read thermometer you used when heating your milk, to know
when it’s cooled to 112-115 degrees.
3. Add your yogurt starter – the good bacteria. Pour out one cup of warm milk and stir in
either a yogurt starter (I use Yogourmet) or 3 tablespoons of pre-made yogurt. For a good
starter, look for lactic acid forming bacteria. At a minimum you want Lactobacillus
bulgaricus and Streptococcus thermophilus. Other good bacteria include Lactobacillus
acidophilus and Bifidobacterium lactis.
4. Stir the yogurt starter with the rest of the milk. This spreads the good bacteria
throughout all the milk.
5. Pour the milk into jars and incubate for 7-9 hours. A consistent, luke-warm
temperature is paradise for all your good bacteria and promotes their growth. The longer
you incubate your yogurt the thicker and tangier it’ll be. And after about 8 hours, you’ll
have delicious, healthy, thick and creamy yogurt.
6. Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for a
couple of hours. As the yogurt cools it will get even thicker!

It should go without saying that starting with the best quality ingredients ensures
you’ll have the best quality end product. That means I always start with organic,
grass-fed milk and use either a yogurt starter or a few tablespoons from one of my
own previous batches.

You can definitely use supermarket-brand yogurt as a starter, but please read the
ingredients carefully and look for live, active cultures. You don’t want junky fillers,
stabilizers and flavorings in the yogurt you’ll use to propagate an entirely new batch.
A FEW OTHER HOMEMADE YOGURT MAKING TIPS:
 You can use whole, 2% or skim milk. You can also use goat’s milk. The more fat in
your milk, the thicker the end product will be. In the video above, I used 2% milk which
is why it wasn’t super thick. In my red fruit salad with honeyed yogurt recipe I used
whole milk and you can see it’s much thicker.
 The first time you make homemade yogurt it will likely taste tangy, no matter how long
you incubate it for. This is because your taste buds are used to overly sweetened, store
bought yogurts. In time (and very quickly), your taste buds will adapt to this pure,
homemade yogurt. But if you’d like to sweeten the yogurt, you can add 1-2 tablespoons
of maple syrup at step #4 above. You can also add vanilla extract or a scraped vanilla
bean. In fact, just the vanilla flavor alone will make it taste automatically sweeter.
 If you’d like to add fruit, do so after it’s incubated. This ensures you don’t upset the
bacteria and prevent them from doing their thing, to create creamy homemade yogurt.
 The yogurt will stay fresh in the refrigerator for about ten days. Though I doubt
you’ll have any left once your family and friends learn you’re making homemade
yogurt!
 If you’d like to make dairy-free yogurt (i.e. coconut milk yogurt) it’s a very similar
process with some nuanced differences. But good news – I’ve already got a recipe
for coconut yogurt with blood oranges and cacao nibs (so yum!). Just read through
those instructions and you’ll be good to go.

When I first started this website a few years ago I created a Gut Superfoods ebook
and this recipe was included. As you know, I’m all about the gut health. And for now,
you can still grab that ebook if you subscribe to this website (hint: the ebook also
includes recipes for homemade sauerkraut, bone broth and pickled ginger) – all gut
healing superfoods.

I’m not sure how long I’ll keep that ebook around, so if you’re interested, make sure
to subscribe at the top or bottom of any page on this website.

MORE DELICIOUS RECIPES THAT USE YOGURT

 Strawberry Frozen Yogurt
 Red Fruit Salad with Honeyed Yogurt
 Peach Breakfast Smoothie
 Smoked Salmon Frittata
 Broccoli Salad (this might surprise you!)
 5 from 6 votes

HOW TO MAKE HOMEMADE YOGURT

PREP TIME: 15 mins
COOK TIME: 15 mins
TOTAL TIME: 30 mins
SERVINGS: 7 servings
AUTHOR: Lisa Bryan
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Homemade yogurt is healthy and easy to make! This is my preferred method for perfect
yogurt every time.

INGREDIENTS

 42 ounces organic milk, (whole, 2% or skim milk)

 1 packet yogurt starter

INSTRUCTIONS

1. Pour the milk into a large glass, microwave-safe bowl.

2. Heat the milk in the microwave on high for 10 minutes. Using an instant read
thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute
increments until the temperature has reached 180 degrees fahrenheit.
3. Remove the milk and let it cool to 112-115 degrees fahrenheit. This process can
be sped up by using an ice water bath.
 4. Pour 1 cup of the milk into a small glass. Sprinkle the packet of yogurt starter on
top and thoroughly mix it in.
5. Pour the small glass of milk back into the large bowl and stir to combine.
6. Fill the glass jars of the yogurt maker. Set the timer for 7-9 hours. The longer you
leave the yogurt, the firmer and more tangy it will become. More beneficial
bacteria are also produced with a longer incubation time.
7. Once the incubation is complete, remove the glass jars and refrigerate.
8. Before serving, you can add any toppings, such as fruit and granola.

NUTRITION

Here’s How to Make a Succulent

Herbed Turkey Breast (with
Gravy!) in Your Instant Pot
BY LAURA ARNOLD
UPDATED: YESTERDAY

Credit: Creative Studio

It can be an intimidating choice to take on the Thanksgiving turkey.
Managing to cook it and a variety of sides in one oven in just a few
hours for a 12-person meal is overwhelming. It’s a lot of food for a lot
of people! We’ve all heard our fair share of turkey disaster
stories…but that’s not going to happen this year.
Rather, try a new method of cooking your turkey that will free up
your oven space and keep your in-laws singing delicious praises.
(That alone means you’re already winning.) Use your Instant Pot to
cook an incredible turkey breast that doesn’t dry out and is rich in
herbaceous flavor. Cooking your turkey in the Instant Pot allows you
to “set it and forget it” so you can focus on more important things like
the side dishes or even enjoying a glass of wine before dinner. (You
can also use your Instant Vortex! Get the recipe for air-fried turkey.)

Credit: Creative Studio

Enrich the Turkey’s Flavor

I love using the classic herb combo of fresh sage, rosemary, and thyme
with a little lemon zest to bring out the fresh flavors even more. I rub
this mixture under the skin in a butter paste (which makes everything
better). The result? A moist turkey that everyone will go bonkers over.

How to Get Crispy Skin in Less Than 10

Minutes
Now, you may think that the pressure cooker doesn’t create that crisp
skin as oven roasting does. That’s not the case! Once your turkey has
finished cooking in the Instant Pot, preheat the broiler. Pat the turkey
very dry and place under the broiler for six to eight minutes, rotating
halfway through until skin is crispy and golden brown. It’s a genius
solution that takes less than 10 minutes in your oven rather than
roasting four hours.
 After your guests gobble down the turkey at Thanksgiving dinner,
save the carcass to put into your Instant Pot that evening. Add some
water and leftover raw carrots, onions, and celery to make turkey
stock for a leftover soup that’s just a delicious as your flavorful turkey
breast.

Credit: Creative Studio

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I made this!

Instant Pot Herbed Turkey Breast with

Gravy
SERVES4 to 6

PREP TIME:20 minutes

COOKING TIME: 40 minutes

INGREDIENTS

For the turkey:

 3 tablespoons
 unsalted butter

 1 tablespoon

fresh thyme leaves

 1 tablespoon

chopped fresh rosemary leaves

 1 tablespoon

chopped fresh sage leaves

 1 teaspoon

finely grated lemon zest

 2 cloves

garlic

 2 teaspoons

kosher salt, divided

 1 teaspoon

freshly ground black pepper, divided

 1 small

yellow onion

 1 medium

carrot

 1 stalk

celery
 1 cup

turkey or chicken stock or broth

 1 (5-pound)

bone-in turkey breast

For the gravy:

 4 tablespoons

unsalted butter

 1/4 cup

all-purpose flour
 Kosher salt
 Freshly ground black pepper

INSTRUCTIONS

1. Make the turkey: Place 3 tablespoons unsalted butter in a medium bowl and
let sit at room temperature until softened. Prepare the following, adding them
to the butter: 1 tablespoon fresh thyme leaves, 1 tablespoon chopped fresh
rosemary loaves, 1 tablespoon chopped fresh sage leaves, 1 teaspoon finely
grated lemon zest, and 2 minced garlic cloves. Add 1 teaspoon of the kosher
salt and 1/2 teaspoon of the ground black pepper, and stir and smash
everything together into a paste.
2. Prepare the following vegetables and place in an Instant Pot or electric
pressure cooker: Peel and quarter 1 small yellow onion, peel and cut 1 carrot
into 1-inch pieces, and cut 1 celery stalk into 1-inch pieces. Add 1 cup turkey
or chicken stock. Top with a heatproof rack.
3. Pat the turkey breast dry with paper towels. Loosen the skin of the turkey
breast. Spread the butter mixture in an even layer under the skin. Season the
outside of the turkey breast with the remaining 1 teaspoon kosher salt and 1/2
 teaspoon ground black pepper. Place the turkey breast on the rack skin-side
up.
4. Lock the lid on and make sure the valve it set to seal. Set to cook on HIGH
pressure for 25 to 30 minutes (5 to 6 minutes per pound of turkey). When the
cook time is up, quick release the pressure. Remove the lid and check that the
turkey registers at least 165ºF on an instant-read thermometer. If not, cook for
5 minutes more under HIGH pressure, then quick release again.
5. Arrange a rack in the middle of the oven and heat the broiler. Transfer the
turkey breast to a baking sheet skin-side up and pat very dry with paper
towels. Broil, rotating halfway through, until golden brown and the skin is
crispy, 6 to 8 minutes total. Set aside to rest for 20 to 25 minutes. Meanwhile,
make the gravy.
6. Make the gravy: Pour the turkey cooking liquid (drippings) through a fine-
mesh strainer into a bowl. Discard the contents of the strainer. Using a fat
separator or skimming with a spoon, remove the fat from the drippings and
discard. Measure out 2 1/4 cups of the remaining drippings (save the rest for
another use).
7. Wipe out the bowl of the Instant Pot, add 4 tablespoons unsalted butter, and
melt on the Sauté function. Whisk in 1/4 cup flour and cook for 2 to 3
minutes. While whisking continuously, slowly pour in the drippings, and
simmer until the gravy is thickened, about 3 minutes. Turn off the cooker.
Taste and season with more salt and pepper as needed. Carve the turkey and
serve with the gravy.
SHOW NUTRITION